I started with wanting to make a cream puff but when I read this recipe I knew it was a winner.

Puff pastry always sounded like it would be hard to make but I’ve heard it was easy and easy it was!!

I made the filling Saturday:

Ricotta+Mascarpone+sugar+vanilla:

The next morning I baked the pastry puffs before the Turkey needed to go in. Profiteroles/Cream Puffs are actually very easy to make.

Basic Ingredients: Water, butter, flour, sugar, salt, eggs

All ingredients except the eggs are cooked together on the stove.

Then each egg is added 1 at a time and beat in until the dough is smooth and sticky.

Spoon onto sheet pan, lined with sil pat or parchment

I smoothed out the tops with a finger dipped in water, then gave each an egg wash for shine

Puffs (in sunlight)

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Later on I got out the filling, sliced the top off each puff, and filled the profiteroles

The recipe called for a topping of Nutella + cream, heated together. For me, the cream and Nutella were just NOT getting along well, so I heated up straight Nutella for my topping. Just as good or better in my opinion!

YUMMMM the filling tasted just like a cannoli!!!

With my extra Ricotta, I was reminded of another simple Giada recipe I wanted to try…

Monday, November 23, 2009

For Apartment House Thanksgiving!!! The annual big Turkey dinner I’ve been hosting with my old college roomies (+more friends), since it started Junior Year of college. I kept it going after college and was EXTRA excited this year that dinner would be in my new house, people could sit at a table, and eat off of real plates, real silverware, and even cloth napkins!

Check out last years Apartment Thanksgiving! Most of the recipes are continued this year

Turkey, of course, BUT this year I did decide to go with a Free Range bird from Whole Foods. It did cost a LOT more, but I felt good about buying it knowing it wasn’t living it’s life crammed in a cage.

A 22 pounder this year!!

Gotta tent the turkey!

Stuffing: this will never change, and you can see the recipe written out from last year in part 4.

celery and onion

White bread…which again we loved eating a nice soft piece of while cutting it for the stuffing.

I once again used Rosemary instead of sage because the sage is used in the green beans!

Those green beans were another repeat from last year. This recipe is so flavorful and such a welcome change from the heavy cream-laden casserole that we used to have. I mean don’t get me wrong the casserole is classic and delicious but with all the heavy dishes, this one just tastes a little fresher.

Sage:

Final product with delicious Pancetta

Squash Soufflé was also repeated from last year. And once again, same as last year, I had some issues. It always tastes delicious, but there was a little separation,

I describe the recipe here. Once again no progress pics, probably because I’m usually frantically making this once the Turkey comes out of the oven.

Next up…desserts!! Then the final reveal :) For now I’ll leave you with my lovely table. I was so excited to decorate it!!! I “nicely” set it for 8 (even though when it was time to eat we squished 11 at it)

New end chairs!!!

yes I bought a bag of pinecones…I’ll have to get a close up of the centerpiece :)

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My heaviest weight was in my senior year of high school, I was oblivious to how much I was eating and wasn't getting enough exercise. I've managed to lose 30lbs through college and beyond, and have maintained ever since! Just goes to show that the best way to lose weight is to really change the way you eat and exercise for good!